5 genius tips for making perfect pastry every time

Pastry is a wonderful thing to make. Whether it's to top a tasty steak and ale pie or line a classic lemon meringue tart, you want crisp, buttery and crumbly for a winning bake. Because even if you're not in the Bake Off tent under the scrutiny of Paul and Mary, you still want to avoid a soggy bottom…

So where to start? We asked Nancy Birtwhistle, former winner of the Great British Bake Off, for her tips.

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If you really want to try your hand at pastry I suggest starting with a shortcrust. Once you have mastered the basic principles then you will be ready to progress to the slightly trickier sweet shortcrust and puff pastry.

1. Keep your cool

The basic rules in all pastry making (apart from hot water crust pastry) is to keep it cool, do not over handle and roll it out thinly. So open the windows, make sure your hands are cool and take a deep breath to relax before you go near the pastry bowl

2. Don't make this flour mistake

When rolling out try not to use lots of extra flour – a sprinkling should be sufficient to stop the dough sticking to your work surface.

3. Give the pastry time

I find that chilling your raw tart or pie case before popping into a hot oven will give you a better baked result.

4. Use the power of egg

When egg washing a pie I use just egg yolk with a little water added. Apply one coat, pop the pie into the fridge for 15 minutes or so while your oven pre-heats. Then apply a second coat just before it goes into the oven. You will then obtain a beautiful golden brown pastry.

5. Reap the rewards

Pastry dough freezes very well so make double or triple the quantity asked for in your recipe and freeze the rest, wrapped in clingfilm and popped into a freezer bag.

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